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 HALL Presents Seasonal Napa Valley Recipes from Local Pairings Chef Emily Buller
Melted Leeks and Fennel

Serves 6 - 8

INGREDIENTS
2 bulbs fennel
2 stocks leeks
2 Tbsp. olive oil
2 Tbsp. butter
salt and pepper

METHOD
Cut green parts off from leeks and cut in half length wise. Put into a bowl of water and wash off dirt. Slice leeks 1/8 of an inch thick. Cut off green part from fennel bulb. Cut bulbs in half and slice the same thickness as the leeks (a Japanese mandolin works great for slicing fennel thin) Put leeks and fennel in a sauté pan with butter and olive oil, a pinch of salt and some fresh cracked pepper. Let cook on stove at a low temp until they are soft and tender but not browned—about 15 minutes. This can be done before hand and heated up to serve.

Recipe by Chef Emily Buller of Local Pairings


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